Cornbread Muffins

Last Updated on February 11, 2021

These basic homemade cornbread muffins are easy to make from scratch. This recipe yields a moist corn muffin that are just sweet enough to complement the cornmeal. Serve while they are still hot and fresh from the oven smothered in butter!

 

These basic homemade cornbread muffins are easy to make from scratch. This recipe yields a moist corn muffin that are just sweet enough to complement the cornmeal. Serve while they are still hot and fresh from the oven smothered in butter!

These muffins would be delicious paired with my recipe for Slow Cooker Turkey Black Bean Chili!

 

     

 

Cornbread Muffins

Makes 12 muffins

Prep time: 10 minutes | Cook time: 20 minutes

Ingredients:

2 cups gluten free baking flour
2 cups cornmeal
¼ cup sugar
2 tablespoons baking powder
1 teaspoon salt
4 eggs, beaten
2 cups milk
½ cup plus one tablespoon butter, melted and divided
4 tablespoons vegetable oil

Instructions:

Preheat oven to 425 degrees. Using one tablespoon of melted butter, prepare a muffin pan by brushing each cup with melted butter. Set aside.

In a large bowl, combine gluten free baking flour, cornmeal, sugar, baking powder and salt. Whisk to mix. 

 

 

Create a cavity in the center of the bowl and add the beaten eggs, milk, remaining melted butter, and vegetable oil. Whisk until just combined.

Allow batter to rest for 10 minutes. 

 

 

Pour batter into the prepared muffin tin, filling each cup ¾ of the way full.

Bake for 15 to 20 minutes or until muffins are golden brown and a toothpick inserted into the center of the muffin comes out clean.

 

These basic homemade cornbread muffins are easy to make from scratch. This recipe yields a moist corn muffin that are just sweet enough to complement the cornmeal. Serve while they are still hot and fresh from the oven smothered in butter!

Cornbread Muffins

Cornbread Muffins

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 2 cups gluten free baking flour
  • 2 cups cornmeal
  • ¼ cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 4 eggs, beaten
  • 2 cups milk
  • ½ cup plus one tablespoon butter, melted and divided
  • 4 tablespoons vegetable oil

Instructions

  1. Preheat oven to 425 degrees. Using one tablespoon of melted butter, prepare a muffin pan by brushing each cup with melted butter. Set aside.
  2. In a large bowl, combine gluten free baking flour, cornmeal, sugar, baking powder and salt. Whisk to mix.
  3. Create a cavity in the center of the bowl and add the beaten eggs, milk, remaining melted butter, and vegetable oil. Whisk until just combined.
  4. Allow batter to rest for 10 minutes.
  5. Pour batter into the prepared muffin tin, filling each cup ¾ of the way full.
  6. Bake for 15 to 20 minutes or until muffins are golden brown and a toothpick inserted into the center of the muffin comes out clean.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving:Unsaturated Fat: 0g

Did you make this recipe?

Tag your creations with #FrugalMomEh on Instagram & subscribe for more!

These basic homemade cornbread muffins are easy to make from scratch. This recipe yields a moist corn muffin that are just sweet enough to complement the cornmeal. Serve while they are still hot and fresh from the oven smothered in butter!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe